Venison Stew
From brilynn 17 years agoIngredients
- 1+ lbs venison, cubed shopping list
- 1 big carrot, peeled and chopped shopping list
- 1 big parsnip, peeled and chopped shopping list
- 2 stalks celery, chopped shopping list
- 2 potatoes, peeled and chopped shopping list
- 1 onion, chopped shopping list
- 1 can chopped tomatoes shopping list
- 3 cloves garlic, minced shopping list
- A handful of dried morels, broken up a bit. shopping list
- 2 cups beef stock shopping list
- 1 ½ cups red wine shopping list
- 1 cup water shopping list
- A leftover bone from a leg of lamb, (most of the meat eaten in a previous meal, any leftover meat removed and added to the pot) shopping list
- Dash of habanero sauce shopping list
- A couple dashes of black bean sauce shopping list
- A couple dashes of Sriracha sauce shopping list
- A sprinkle of cumin shopping list
- A sprinkle of garlic powder shopping list
- A sprinkle of cayenne shopping list
- A little rosemary shopping list
- Freshly ground pepper shopping list
- olive oil shopping list
- Dumplings shopping list
- 1 cup flour shopping list
- 2 tsp baking powder shopping list
- Pinch of salt shopping list
- Whatever herbs you want, or none at all, I used basil. shopping list
- milk shopping list
How to make it
- Season the venison cubes with cumin, garlic powder, cayenne, rosemary and fresh ground pepper and then brown the venison in olive oil.
- Add the onion and garlic and soften a bit.
- Add all of the other ingredients and bring to a boil.
- Reduce heat and simmer for a few hours.
- Remove the lamb bone.
- Just before serving, make dumplings.
- Dumplings
- Combine first 4 ingredients. Add milk just until a thick dough forms, you don’t want it to be runny at all. Drop spoonfuls into the stew and cover tightly with a lid for 10 mins. Don’t peak. After 10 mins, your dumplings will have risen beautifully. Ladle your stew into bowls and serve with dumplings on top.
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